Glycerol
(biochemistry/winemaking)- is a simple, colourless, odourless, viscous, sweet-tasting, non-toxic, hygroscopic, water-miscible polyol…
Glyceropyruvic fermentation
(winemaking) - a bio-chemical process during alcoholic fermentation at high temperatures (above…
Hajlau
(winemaking/old) – sulphur wick (brimstone) used for smoking barrels, as an ancient…
Hybridization
(biology) - the action of sexual or vegetative inbreeding, through a spontaneous…
Hyper-Decanter
(winemaking) - state-of-the-art device that mixes wine with air very quickly. The…
Maceration
(winemaking) –physical-chemical process that takes place during the contact of grape juice,…
Malolactic fermentation
(biochemistry/winemaking) - the physico-chemical process, which takes place in wines after the…